ASİDİK VE BAZİK PH-DEĞİŞTİRME UYGULANMIŞ NOHUT PROTEİNLERİNİN TEKNOFONKSİYONEL ÖZELLİKLERİ

Year 2024, , 879 - 890, 10.10.2024

Gülşah Karabulut

https://doi.org/10.15237/gida.GD24038

Abstract

Bu çalışma, nohut protein izolatı (CPI) üzerindeki pH değiştirme uygulamasının etkisini incelemiştir. Uygulama yapılmamış CPI ile pH 2'ye (pH2) ve pH 12'ye (pH12) değiştirme uygulanmış örnekler sırasıyla %60.25, %25.01 ve %75.48 çözünürlük göstermiştir. Her iki uygulamada su ve yağ bağlama kapasitelerini önemli ölçüde artırmıştır. pH2 ve pH12'de uygulanmış CPI için emülsiyon aktivitesi ve stabilitesi sırasıyla 125 m2/g ve 110 m2/g iken, uygulama yapılmamış örnek için bu değer 75 m2/g’dır. Özellikle, pH12 değiştirme uygulanmış CPI'nin köpük kapasitesi ve stabilitesi, uygulama yapılmamış proteine kıyasla sırasıyla 3.5 ve 8.8 kat artmıştır. pH12 uygulanan CPI ayrıca, uygulama yapılmamış ve pH2 uygulanan CPI'ye göre sırasıyla %14 ve %18 olan jel oluşum konsantrasyonunda en düşük değer olan %10'u göstermiştir. Mikroyapısal analiz, CPI'nin pH değiştirme ile kısmi olarak denatüre olduğunu ortaya koymuş ve pH12 değiştirme uygulamasının CPI'nin fonksiyonel özelliklerini belirgin şekilde artırdığını vurgulamıştır.

Keywords

Nohut, pH-değiştirme, modifikasyon, bitkisel protein, fonksiyonel

TECHNO-FUNCTIONAL PROPERTIES OF CHICKPEA PROTEIN ISOLATE-TREATED ACIDIC AND BASIC PH-CYCLING

Abstract

This study examined the impact of extreme pH-cycling treatments on chickpea protein isolate (CPI). Untreated CPI, along with samples shifted to pH 2 (pH2) and pH 12 (pH12), displayed solubilities of 60.25%, 25.01%, and 75.48%, respectively. Both treatments significantly improved water and oil absorption capacities. Emulsion activity and stability for CPI at pH2 and pH12 were 125 m2/g and 110 m2/g, respectively, versus 75 m2/g for the untreated sample. Notably, the foaming capacity and stability of pH12-treated CPI increased by 3.5 and 8.8 times, respectively, compared to the untreated protein. pH12-treated CPI also demonstrated the lowest gelling concentration at 10%, compared to 14% and 18% for untreated and pH2-treated CPI, respectively. Microstructural analysis revealed partial disintegration of CPI under pH-cycling, underscoring that alkaline pH12-shifting notably enhances functional properties of CPI.

Keywords

Chickpea, pH-cycling, modification, plant protein, functionality

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